Healthy Tomato Basil Soup

Ingredients

• 4 medium carrot, finely chopped
• 1 large onion, finely chopped
• 1/4 cup butter, cubed
• 1 can (49 ounces) reduced-sodium chicken broth or 6 cups vegetable broth, divided
• 1 can (29 ounces) tomato puree
• 5 teaspoons dried basil
• 1-1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 can (12 ounces) fat-free evaporated milk

Directions

• In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly.
• In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth.
• Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil). Yield: 6 servings (2-1/4 quarts).

Nutritional Analysis: One serving (1-1/2 cups) equals 201 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 1,004 mg sodium, 24 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat, 1/2 fat-free milk.

This is my version of the recipe, which cut out about 40 more calories.

Ingredients

• 4 medium carrot, finely chopped
• 1 large onion, finely chopped
• 1/4 cup butter, cubed
• 1 can (49 ounces) reduced-sodium chicken broth or 6 cups vegetable broth, divided
• 29oz. Fresh Tomotoes pureed
• 1 cup Fresh Basil
• 1-1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper

Directions

• In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly.
• In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil, sugar, salt, pepper and remaining broth.
• Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil). Yield: 6 servings (2-1/4 quarts).

Nutritional Analysis: One serving (1-1/2 cups) Calories 162, Fat, 8g,  Carbs, 18.